I make hard-boiled eggs often and while most of them peel easily, I sometimes get a few that are very difficult to peel and a lot of the white comes off with the bits of shell. Is there any way to make sure that all of them peel well?

I've heard as long as they are cooled right away, then they should peel nicely. Other wise it all depends on the freshness of the egg. The older the egg, the easier to peel.

Not true... tap them on the top of the egg, or the narrowest point... there is a thin skin inside an egg, and by cracking the egg on the top (where the skin is attatched to the shell), you can remove the shell with ease. Also, for better eggs, put them in cold water, add salt, let the water boil, then bring the water down to a gentle simmer. No sulfur smells!

I also heard to boil with a tablespoon of vinegar and the eggs won't crack when you boil.

Also if you tap the top of the hard boiled egg to break the shell then roll it between your hands it will loosen the shell and can be easily removed.

Stringer